Fermented liquid feed — Feed processing has a big impact on microbial degradation of free lysine during fermentation

Effect of cereal soaking and carbohydrase supplementation on growth, nutrient digestibility and intestinal microbiota in liquid-fed grow-finishing pigs

“…However, lower pH (5.4 vs. 6.2), higher total VFA concentration (30.6 vs. 15.4 mmol/g), and higher LAB and yeast counts (8.9 vs. 6.3 and 6.2 vs. 5.2 log 10 CFU/g, respectively) were observed in feed samples collected from the pen troughs compared to those collected from the mixing tanks, demonstrating that spontaneous fermentation had occurred in the troughs between feeds. In fact, several studies have reported similar LAB, yeast and acetate levels in deliberately fermented liquid feed, with LAB counts ranging from 9.2 to 9.6 log 10 CFU/g 28,[36][37][38][39][40][41] , yeasts present at 5.2 to 7.2 log 10 CFU/g 28,[36][37][38][39][40][41][42] and acetate ranging from 21 to 26 mmol per kg of fermented feed 37,38,[43][44][45] . However, the complete microbial profile of liquid pig feed, to our knowledge, has not been reported to date.…”

“…Because of the spontaneous fermentation which is likely occurring in the feed troughs, bacterial degradation of AA can potentially occur with the resultant formation of biogenic amines, high levels of which are toxic 27,28,36,46 . Cadaverine and putrescine are biogenic amines formed by the decarboxylation of lysine 47,48 .…”

Impact of fermentation and addition of non-starch polysaccharide-degrading enzymes on microbial population and on digestibility of dried distillers grains with solubles in pigs

“…The decarboxylation of amino acids, especially free amino acids, to biogenic amines is one of the major disadvantages of fermenting the feed; particularly the disappearance of lysine and concurrent production of cadaverine has been reported (Pedersen, 2001;Niven et al, 2006;Canibe et al, 2007b;Canibe and Jensen, 2010). Besides reducing the concentration of amino acids in the diet, high levels of biogenic amines have also been related to toxic effects and reduced palatability of the feed (Brooks et al, 2001).…”

Effect of cereal fermentation and carbohydrase supplementation on growth, nutrient digestibility and intestinal microbiota in liquid-fed grow-finishing pigs

“…In the current study, two nutritional strategies to improve FE were studied: firstly, fermentation of the cereal fraction of the diet (C ferm ) and secondly, dietary inclusion of an exogenous carbohydrase enzyme complex containing xylanase and β-glucanase (ENZ). Cereal fermentation has been suggested as a strategy to increase dietary nutrient digestibility and favourably modulate the intestinal microbiota of pigs, while minimizing the degradation of dietary amino acids (AA) and the resultant production of undesirable substances such as biogenic amines 11,12 which can be a feature of whole diet fermentation. Cereal fermentation has been demonstrated to increase lactic acid bacteria (LAB) counts and consequently the concentration of lactic acid, both of which help to control the growth of potentially pathogenic bacteria, both in the feed and the GIT of pigs 11,[13][14][15][16] .…”